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Easy Vegetarian Bibimbap

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This easy vegetarian bibimbap is a simplified take on the classic, designed for busy days when you want maximum flavour with minimal effort. All the vegetables are cooked together in a single pan using a steam-frying technique that keeps them crisp-tender and full of flavour. Served over rice with a fried egg, a punchy gochujang sauce, and a side of kimchi, it’s a no-fuss, satisfying dish that’s as comforting as it is quick to make. Perfect for when you want bibimbap without the extra steps.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 carrot, peeled and cut into thin matchsticks
  • 150g tenderstem broccoli, halved lengthwise and thinly sliced
  • 100g shiitake mushrooms, thinly sliced
  • 150g beansprouts
  • 2 tbsp toasted sesame oil
  • 75ml boiling water
  • 2 large eggs
  • 2 portions of cooked rice (leftover rice works best, but microwave packets are a good shortcut)
  • kimchi, to serve

For the bibimbap sauce:

  • 2 tbsp gochujang
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1 tsp rice vinegar
  • 2 garlic cloves, minced
  • 1-2 tbsp water, to loosen

Instructions

  1. In a large frying pan, arrange the carrot, tenderstem broccoli, shiitake mushrooms and beansprouts in four neat sections, keeping them separate. Drizzle over the toasted sesame oil, season with a generous pinch of salt and pepper,and pour in the boiling water.
  2. Cover the pan and turn the heat to high. Once everything comes to a rolling boil, cook for 2 minutes, then uncover and cook until the water evaporates, 2 to 3 more minutes. If a little water remains by the time the vegetables are cooked through, simply drain it off. 
  3. While the vegetables cook, make the bibimbap sauce by mixing the gochujang, toasted sesame seeds, toasted sesame oil, sugar, rice vinegar and garlic in a small bowl. Add water a tablespoon at a time until the sauce reaches your desired consistency.
  4. Fry the eggs in a separate pan until done to your liking. I like mine with crispy edges and a runny yolk.
  5. To assemble, divide the rice between the bowls. Arrange the vegetables neatly over the rice in their individual piles. Add a fried egg on top and drizzle as much or as little of the bibimbap sauce as you’d like.
  6. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi on the side – enjoy! 

Find it online: https://zenaskitchen.com/easy-vegetarian-bibimbap/

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